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Preheat waffle iron between medium-high to high. Step 2: Mix the Dry Ingredients. In a large bowl, mix the flour, baking powder, salt, sugar, and cinnamon. Step 3: Mix the Wet Ingredients. In another bowl, mix the milk, egg yolks, melted butter, and vanilla. Step 4: Whip the Egg Whites.
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In a medium bowl, combine room temperature milk, eggs, vanilla extract and melted (and cooled) butter. Whisk to combine. 1 ¾ cups buttermilk, 1 teaspoon vanilla extract, 8 tablespoons unsalted butter, 2 eggs. Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are fine.
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Preheat a greased waffle iron. For best results this should be an American-style iron, whose grid is shallower than a Belgian-style. In a medium-sized mixing bowl, beat together the butter, eggs, sugar, and vanilla until light and fluffy. In a separate bowl, whisk together the flour, malted milk powder, baking powder, and salt.
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Step 4: Complete the Liege waffle or Belgian sugar waffles dough. In a separate bowl whisk together the salt and the flour. Then add the flour a little bit at a time incorporating it into the dough. Keep adding the flour until when you press on the dough it doesn't stick to your finger.
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Whisk in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. ¾ cup (150 g) granulated sugar, 1 large egg, room temperature, 1 teaspoon (5 ml) vanilla extract. Preheat the waffle iron to your desired heat setting. I recommend a heat setting of 2.
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In a medium bowl, mix the sugar and cinnamon together; set aside. Open the biscuits and separate them. Gently stretch each of the biscuits until they are about 4 to 5 inches across. Place one biscuit in the center of the preheated waffle iron and press to close. Cook 4 to 5 minutes or until golden brown.
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Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
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Keep in mind the batter will be thick and VERY sticky (this is normal). Remove the bowl from the mixer and let the dough rest until it doubles in volume inside the bowl. (About 1 hour) Gently fold in the pearl sugar and let the dough rest for 15 more minutes. While the dough is resting, heat the waffle iron.
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In a small bowl, combine the cinnamon and sugar. Set aside. ½ cup sugar, 1 tablespoon cinnamon. Add flour, brown sugar, salt and baking powder to a large bowl and whisk. 1 tablespoon brown sugar, 2 cups flour, 2 teaspoons baking powder, ½ teaspoons salt, 4 tablespoons unsalted butter. Add the wet ingredients to the dry mixture.
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In a large bowl, whisk together the buttermilk, melted butter and eggs. In another bowl, stir the dry ingredients together. Add the dry ingredients to the egg mixture and whisk just until smooth. Preheat your waffle iron; butter the iron lightly or spray with nonstick spray (even if it's a nonstick waffle iron).
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Place an oven-safe rack on a baking sheet (this is to put the waffles on after cooking so they stay warm while you cook the others). In a large bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda. In a medium bowl, combine the buttermilk, egg yolks, and vegetable oil. Whisk to combine.
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Preheat waffle iron. In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt, set aside. In a separate bowl, whisk together eggs, warm milk, melted butter, and vanilla until well incorporated. Slowly pour the milk mixture into the flour mixture whisking together until incorporated (don't overmix).
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In a small bowl, whisk together the brown sugar, yeast, and water until well combined. Let stand until foamy, about 5 minutes. Place the flour and salt in a large mixing bowl. Gradually stir in the yeast mixture until the dough is damp and shaggy-looking.
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Wake up to freshly cooked waffles! Whisk dry ingredients - flour, baking powder, sugar and salt. Just whisk to mix them up. Whisk in wet - put the milk, eggs and vanilla in first and whisk to combine. Once incorporated, add the butter then whisk until lump free.
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SKU: GOLD5120. Manufacturer part number: 5120. $53.95. A fair and festival favorite! This very thin, crispy deep fried product is so simple to make. Just dip this iron mold into Gold Medal's high quality French Waffle batter, fry, release, and sprinkle with powdered sugar. This 5" Mold makes a beautiful, satisfying serving.
